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Method

1. Preheat the oven to 220°C, gas mark 7. Grease a large baking sheet. Remove the skins from the sausages and put the pork meat in a bowl. Add the onion, oregano, paprika and a little seasoning, then mix together.

2. Roll out the pastry thinly on a lightly floured surface and cut out 12-16x9cm rounds using a pastry cutter (or pumpkin-shaped cutter), if necessary re-rolling the trimmings until you have enough. Using the tip of a small knife, cut out the facial features on half of the pastry rounds. Brush the remaining rounds with egg.

3. Divide the pork mixture into 6-8 even-sized pieces and flatten each into a pattie 7cm in diameter. Place one on each of the egg-brushed pastry rounds. Cover with the cut-out rounds and press down firmly around the edges to seal.

4. Transfer to the baking sheet and brush the tops with beaten egg. Sprinkle with a little extra paprika and bake for 15-20 minutes until risen and deep golden. Serve warm or cold.